Category Archives: Taiwan

Having dined at a number of Din Tai Fung restaurants in the US, I thought it would be most appropriate (and most touristy) to visit the original Din Tai Fung while I was in Taiwan. Aside from going to the most touristy temple of 小籠包 (soup dumplings), I mainly wanted to see how the US locations compared to the original ones in Taiwan.

After visiting Taipei 101’s observation deck I decided to get dinner at Din Tai Fung. While I could have visited the Taipei 101 branch of Din Tai Fung, I didn’t want to wait an hour and I thought it might be better to go to the original location. Fortunately, my instincts were right and I got a seat right away as a table of 1. I had to share a large table with a pair of Japanese tourists, but it wasn’t too bad (and I certainly had more space for myself than if I was sharing a table in Hong Kong).

A few minutes after sitting down I ordered the following four dishes:

Stewed Spongy Gluten at Din Tai Fung Xinyi Road

Stewed Spongy Gluten 烤麩 – This gluten wish was absolutely delicious. The gluten was chewy but not tough and had a nice subtly salty and sour flavor that was pleasant but not overpowering. It was a great start to the meal.

Sauteed String Beans at Din Tai Fung (Xinyi Road)

Sauteed String Beans With Minced Pork 乾煸四季豆 – The string beans and minced pork were excellently stir fried. While some of the US locations might put a little too much oil in this dish, the balance of meat, string beans, and spicy oil were perfectly balanced.

Pork XiaoLongBao at Din Tai Fung Xinyi Road

Pork XiaoLongBao 小籠包 – These are definitely the best xialongbao I have ever had (with the caveat that I haven’t been to Shanghai so I can’t say they were the best ever). The wrappers were thin but did not tear (unlike how 20% of mine in the US have been) and did not have too much dough on the top like I experienced a few weeks later at the Westfield Santa Anita branch in the US. The skin was also moister (in a good way) than the US ones, perhaps due to the use of bamboo steamers in Taiwan as opposed to the metal steamers in the US. The pork and soup were juicy and well rounded with the vinegar, ginger, and soy sauce. Best of all? The server also made the dipping sauce and noted that the perfect ratio is 3 portions vinegar to 1 portion of soy sauce for xiaolongbao. I definitely didn’t know that before I dined here.

Noodles with House Special Spicy Sauce at Din Tai Fung Xinyi Road

Noodles with House Special Spicy Sauce 紅油燃麵 – This was a great dish to finish the meal. The noodles were perfectly cooked and there was just the right amount of sauce to coat all the noodle strands without overpowering. This meant that every noodle was evenly coated with the hot oil sauce.

Overall, the original Din Tai Fung (on Xinyi Road) was undoubtedly better than the US locations. Perhaps this is due to less rigorous training. Perhaps some of it is due to the use of different cooking utensils not allowed by Los Angeles or Orange County regulations (like bamboo steamers). Either way, the original Din Tai Fung is worth a trip when you are in Taipei.